Spring Onion and Pea Risotto with Chive Oil
A creamy, herb-forward risotto featuring sweet peas and fragrant spring onions, finished with a vibrant chive-infused oil. This italian-inspired vegetarian ready in about 37 minutes pairs spring onions, fresh peas, arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 spring onions
- 1 cup fresh peas
- 1 cup arborio rice
- 4 cups vegetable broth
- 1/4 cup heavy cream
- 2 tbsp fresh chives
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Finely chop 4 spring onions (white and green parts), reserving 2 tbsp green for garnish. Mince 2 tbsp fresh chives for the oil. Melt 2 tbsp butter in a medium saucepan over medium heat.
- Step 2: Add 1 cup arborio rice and stir for 2 minutes until translucent. Gradually add 4 cups vegetable broth, 1 cup at a time, stirring constantly until absorbed before adding more. Cook for 18-20 minutes until rice is al dente.
- Step 3: Stir in 1 cup fresh peas and 1/4 cup heavy cream, cooking for 2 minutes until peas are tender. Remove from heat, then fold in 1/2 cup grated Parmesan. Whisk 2 tbsp reserved chives with 1 tbsp melted butter to make chive oil, then drizzle over risotto before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Onion and Pea Risotto with Chive Oil take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Onion and Pea Risotto with Chive Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spring onions from drying out.
Can I substitute ingredients in Spring Onion and Pea Risotto with Chive Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Onion and Pea Risotto with Chive Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Onion and Pea Risotto with Chive Oil?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
